Stuffed Bell Peppers

Stuffed peppers

Stuffed bell peppers are one of the easiest ways to serve lots of people at once. They can be prepared ahead of time and baked in large amounts so everyone’s food is ready at once. You can get infinitely creative with the fillings and seasonings or just stick to a popular standby. They can work as an appetizer if you give each person 1, or as an entree/main dish if it’s two per person. This recipe for stuffed bell peppers is one of my standards and uses Italian sausage, rice, and feta cheese as the main fillings, then topped with some shredded cheddar and baked!

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Stuffed bell peppers are a great way to use up a bunch of ingredients you have in the fridge before they go bad, so I usually make these once or twice a month. This recipe is for 4 stuffed peppers, but of course you can scale it up or down to suit your needs

Stuffed Bell Peppers Ingredients

4 Bell Peppers; large. Try to find ones that are squat and wide. You don’t need perfectly flat bottoms, but it does help when moving them to the oven.

3 Italian Sausages.

50 grams Feta Cheese; cubed. I like using feta for the tangy taste it brings to the meat, but of course you can use any cheese you want, or leave it out entirely.

3 tbsp Tomato Paste. I don’t use tomato sauce in this recipe, to the strong concentrated flavor of tomato paste is important. This way the peppers are not filled with liquid as they bake, and everything sticks together well.

1 small Onion; yellow, chopped.

1 tbsp Olive Oil

2 tsp Garlic Powder

1 tsp Freshly Cracked Black Pepper

Salt; to taste. Note that the feta cheese is already quite salty, as is the cheddar on top so I don’t usually add more than a pinch of salt. But you should taste as you cook like always to adjust seasonings.

50 grams Cheddar Cheese; shredded.

1/3 cup White Rice; dry.

2/3 cup Water

Basil and Sprouts; for garnish

Stuffed Bell Peppers Instructions

1. Start by making the rice. Boil 1/3 cup of rice with 2/3 cups of water for about 15 minutes with the lid on. Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. While this is happening you can continue to step 2.

2. In a skillet on medium heat add the chopped onion and a tablespoon of olive oil and let it sweat for a few minutes. Take the sausage out of its casing and start to crumble it directly into the pan.

3. When the onion is translucent and the sausage browned, add the tomato paste and stir everything together. Add the garlic powder, pepper, and salt to taste and put the heat on low.

4. When the rice is done, add all the rice to the pan and mix it up. Add the small cubes of feta and mix that in carefully. Turn off the heat.

5. Slice the tops off of the bell peppers and pull out the insides. Fill each pepper with the meat and rice mixture all the way to the top, then cover each with shredded cheddar cheese.

6. Place all the stuffed bell peppers onto a baking tray and place into the oven to bake for 25 minutes, or until the top of the cheese just begins to brown. Garnish with chopped basil and sprouts and serve hot.

stuffed bell peppers cross section
stuffed peppers

Stuffed Bell Peppers

A super easy and delicious stuffed bell peppers recipe perfect for large groups. Able to be made in advance, these bell peppers only take 25 minutes in the oven.
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Course: Appetizer, Main Dish
Cuisine: Fusion, Italian
Keyword: Stuffed Peppers
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 Peppers
Calories:

Ingredients

  • 4 Bell Peppers
  • 3 Italian Sausage
  • 50 grams Feta Cheese small cubes
  • 3 tbsp Tomato Paste
  • 1 Yellow Onion small, chopped
  • 1 tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 1 tsp Freshly Cracked Black Pepper
  • Salt to taste
  • 50 grams Cheddar Cheese shredded
  • 1/3 cup White Rice
  • 2/3 cup Water

Instructions

  • Start by making the rice. Boil 1/3 cup of rice with 2/3 cups of water for about 15 minutes with the lid on. Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. While this is happening you can continue to step 2.
  • In a skillet on medium heat add the chopped onion and a tablespoon of olive oil and let it sweat for a few minutes. Take the sausage out of its casing and start to crumble it directly into the pan.
  • When the onion is translucent and the sausage browned, add the tomato paste and stir everything together. Add the garlic powder, pepper, and salt to taste and put the heat on low.
  • When the rice is done, add all the rice to the pan and mix it up. Add the small cubes of feta and mix that in carefully. Turn off the heat.
  • Slice the tops off of the bell peppers and pull out the insides. Fill each pepper with the meat and rice mixture all the way to the top, then cover each with shredded cheddar cheese.
  • Place all the stuffed bell peppers onto a baking tray and place into the oven to bake for 25 minutes, or until the top of the cheese just begins to brown. Garnish with chopped basil and sprouts and serve hot.
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